Tomato Salsa
- 3 large Roma tomatoes, coarsely chopped
- 2 tablespoons finely diced red onion
- 1 to 2 tablespoons minced jalapeño, to taste, seeds and membranes removed
- 2 tablespoons fresh lime juice
- 2 tablespoons orange juice
- 2 teaspoons grated orange peel
- 1/4 cup chopped fresh parsley or basil, or combination
- Salt and freshly ground black pepper, to taste
Add tomatoes, onion, jalapeño, juices, orange peel, parsley, salt, and pepper to a food processor. Pulse until coarsely puréed; visible bits of ingredients will remain. Transfer mixture to large saucepan and heat over medium heat until liquid has evaporated. Serve either warm or chilled.
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